Description
This White Queso Dip is a creamy, spicy cheese dip perfect for any gathering. Made with a blend of white American and mozzarella cheeses, evaporated milk, and flavorful spices, it delivers a smooth, rich texture with a kick from jalapeños and red pepper flakes. Serve warm with tortilla chips for an irresistible appetizer.
Ingredients
Scale
Cheese Mixture
- 12 oz. evaporated milk (1 can)
- 1 tbsp cornstarch
- ¾ lb. white American cheese, cubed or sliced
- 4 oz. freshly shredded mozzarella cheese
Spices & Flavorings
- 2 tbsp chopped canned jalapeños (or chopped green chiles)
- 1 tsp chili powder (or cumin)
- ½ tsp ground nutmeg (optional)
- 1 tsp red pepper flakes
- ¼ tsp kosher salt
- ¼ tsp ground black pepper
Garnishes
- Chopped fresh cilantro
- Chopped tomatoes
- Additional chopped jalapeños (optional)
Instructions
- Heat evaporated milk: Pour the evaporated milk into a small saucepan and heat it over medium-high heat. Stir in the cornstarch and whisk thoroughly to combine and prevent lumps.
- Simmer milk mixture: Bring the milk to just before boiling—watch for bubbles forming along the edges—then immediately lower the heat to low to avoid scorching.
- Add white American cheese: Begin adding the white American cheese in batches. Increase the heat to medium-low and whisk constantly as you add the cheese, stirring continuously until each batch melts into a smooth, creamy mixture before adding more.
- Incorporate mozzarella cheese: Once all the white American cheese is melted, add the shredded mozzarella cheese while continuing to whisk constantly. Ensure the mixture becomes creamy and smooth. For a thicker dip, add extra mozzarella as desired.
- Season the dip: Stir in the chopped jalapeños, chili powder, nutmeg, red pepper flakes, kosher salt, and ground black pepper to infuse the queso with a spicy, fragrant flavor.
- Optional broil for browning: For a browned, bubbly top, transfer the queso dip to an oven-safe skillet and broil in the oven for 3–4 minutes until the cheese begins to bubble and brown on top.
- Garnish: Remove from heat and top the dip with chopped fresh cilantro, tomatoes, and additional jalapeños if desired to add freshness and extra heat.
- Serve and enjoy: Serve the warm white queso dip immediately alongside tortilla chips for dipping.
Notes
- Use freshly shredded mozzarella for better melting and smoother texture compared to pre-shredded cheese.
- Adjust jalapeño quantity based on preferred spice level.
- The optional nutmeg adds an exotic warmth but can be omitted if unavailable.
- Whisking constantly while melting the cheese prevents clumping and ensures a silky dip.
- Broiling the dip is optional but adds a wonderful browned flavor and attractive presentation.
- Store leftovers in an airtight container and reheat gently on the stovetop, whisking to restore creaminess.
